Butternut Squash Risotto
Serves: 2
Citlalli Gibson
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Water2 tbsps
Extra-Virgin Olive Oil1 small
Onion (chopped)2 cloves
Garlic (grated or chopped)2 cups
Arborio Rice1 cup
White Wine (dry)2 tbsps
ButterDirections:
1
Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low
2
Heat a medium skillet over medium to medium-high heat with olive oil
3
When oil ripples, add the onions and garlic and soften 2 to 3 minutes
4
Add rice and toast 2 to 3 minutes more
5
Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes
6
Ladle in stock in intervals, a couple of ladles at a time
7
Allow liquids to evaporate each time
8
Risotto will cook 18 minutes, total, from the first addition of liquid
9
Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste
10
In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese, serve